Ahi Tuna: 1 INGREDIENT, 3 CHEF CREATIONS. VOTE FOR YOUR FAVOURITE.


October 1, 2012 in The Ingredient, Ahi Tuna: 1 Ingredient, 3 Chef Creations. Vote for your favourite.
Ahi Tuna
Ahi Tuna: Not Just for Sushi
BY Brooke Vosika
Executive Chef
Four Seasons Hotel Boston
Which of these three recipes look most appetising to you? Vote on your favourite now!
Ahi Tuna Tartare with Crisp Rice Noodles, Avocado and Toasted Peanuts
30
VOTES

Ahi Tuna Tartare with Crisp Rice Noodles, Avocado and Toasted Peanuts

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Ahi Tuna Slider on Brioche with Aioli and Summer Tomato Jam
14
VOTES

Ahi Tuna Slider on Brioche with Aioli and Summer Tomato Jam

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Olive-Oil Poached Ahi Tuna Niçoise Salad
17
VOTES

Olive-Oil Poached Ahi Tuna Niçoise Salad

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The
Basics

Tuna is one of the most versatile ingredients you’ll find – you can cook it, sear it, or eat it raw. But the foremost reason why I love tuna is that it takes on a lot of flavour and blends well with Asian spices.
SEASON: Yellowfin tuna is usually most abundant during the summer season (May-September).
REGION: Mainly found in deep offshore waters, yellowfin tuna is commonly found in mid-ocean islands such as the Hawaiian archipelago, and other island groups in the Western Pacific, Caribbean and Maldives. Yellowfin can also be found in the Indian Ocean, as well as the volcanic islands of the Atlantic.
TASTE: Mild and meaty.
SELECTION: Avoid tuna steaks with dry or brown spots (other than the natural darker brown area). There should be no rainbow sheen on the fish, and it should smell fresh. Reddish-purple in colour.
PREPARATION: Raw (sashimi, sushi, poke), seared, grilled, broiled, sautéed.

Flavour Profile

Always buy the best quality, sushi grade tuna and plan on 6 ounces per person.
Fresh Ahi, otherwise known as Yellowfin Tuna is the premier choice for healthy cuisine. Its purplish flesh and sweet, decadent meat are ideal not only for sushi lovers, but is fabulous seared, and left rare on the inside. Add a spice rub on the outside for an extra kick. The three dishes I’ve created with Ahi tuna are tried and true favourites of mine – each wholly unique, with bold, decadent flavours to match. These dishes never go out of season; they can be savoured year-round… which is music to a chef's ear! My Ahi Tuna Tartare with crisp rice noodles, avocado and toasted peanuts is one of our top sellers at The Bristol Lounge here in Boston. I've found that the creamy flavour of the avocado and Ahi tuna, mixed with the crunch of the peanuts and rice noodles, give this dish a perfect balance of taste and texture.

Benefits

 
In my 30 years with the company, I’ve had the privilege of working at destinations near and far – with the chance to taste incredible ingredients, and dishes, at each turn. One of the ingredients that’s always stood out for me is fresh Ahi tuna. Tuna is a high-quality protein — that contains almost no fat and amino acids – that stimulates growth of lean muscle tissue.
COMMENTS
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COMMENTS
  1. What if we like ALL the recipes? : )

    Comment by Ronald B. on January 14, 2013 at 10:21 pm